Combining Chinese and Western practices, we made this pot of beef soup that combines the best of both worlds. Beef, tomatoes and potatoes seem to be a perfect match. Who can resist the temptation of a pot of beef soup that is rich in flavor, sweet, clear and colorful? (Collapse)

Ingredients

Main

Beef

1000g

Tomato

250g

Potato

250g

Supplementary

Aromatica

1 slice

Hawthorn

5g

Chenpei

Pericarpium Citri Reticulatae (陈皮)

1 piece

Hawthorn

5g< /p>

Steamed peel

1 piece

Cinnamon

1 piece

Ginger

2 slices

Scallion

3g

Garlic slices

3g

Sugar

2 tablespoons

Thyme

? tbsp

Oregano Leaves

1/4 tbsp

Salt

2 tbsp

White Pepper

1/2 tbsp

Steps

1. Pick off the sinews of the beef and soak it in water for half an hour to soak off the blood water, then wash it and cut it into small pieces. Put the fragrant leaves, hawthorn, tangerine peel and cinnamon into the stew box.

2. Put half a pot of water into the pressure cooker, pour in the beef, put in the stewing box, ginger.

3. Bring to a boil over high heat, skim off the foam and then cover the pot with a lid and sound the valve. Wait until the valve rings and then turn to medium heat and cook for 20 minutes. Wash potatoes, peel and cut into small pieces.

4. Turn off the fire, wait a few minutes to wait for the valve does not ring after a while, open the lid, fish out the beef pieces. Remove the stew box and ginger from the soup.

5. Pour a little oil into the casserole dish, add chopped onion and garlic slices and stir fry slightly.

6. Add the potato cubes to the casserole dish and fry briefly as well.

7. Pour in the soup in which the beef was cooked, cover the casserole with a lid, bring to the boil over high heat and then cook over low heat for 10 minutes.

8. Wash the tomatoes and make a cross at the top, put them in boiling water for about 10 seconds, then turn them over and blanch them for another 10 seconds.

9. Peel the tomatoes, remove the skin, remove the tips and cut into cubes.

10. Open the lid of the casserole, pour in the beef, tomatoes, put sugar, sprinkle thyme, oregano leaves, continue to cover and cook for 20 minutes.

11. When the potatoes are tender and the soup is fragrant, add salt and white pepper and stir well, turn off the heat.

12. Put the soup into a bowl and garnish the surface with mint leaves.

Tips

1, the amount of beef in the recipe is a little too much, my family of three people ate three meals before finally eaten, the tube can learn from less meat meat, but if you are as crazy about meat as we are not afraid of too much Oh.

2, it is recommended to change the green onions to onions, it should be more delicious. Alas, I've been so busy lately that I've been a little distracted by cooking, and I forgot to use the onions even though I had them in the house. (Stowed)